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Florentines in your Thermomix

stack of florentines showing the base of one

I’m super excited to share my latest creation: Bec’s Florentines in the Thermomix. And let me tell you, they’re super easy. It’s a game-changer. This recipe uses the TM Sugar Stages Mode, so you’ll need a TM6 (but you don’t need Cookidoo).

Wondering what the deal is with “Sugar Stages Mode”? This feature helps you achieve perfect caramel every time by controlling the cooking stages. I’ve got a YouTube video that walks you through the entire process. Check it out here.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

If you want to know what temperature does what to sugar I’ve created a freebie that might help you. Click here to download my Free Sugar Stages Chart

What are Florentines?

Florentines are a type of Italian biscuit or cookie that originated in Florence, Italy. These delightful treats are made with a mixture of nuts, usually almonds, and dried or candied fruit like cherries or sultanas. The mixture is bound together by a caramel-like syrup made from sugar, honey, and sometimes cream. Once baked to golden-brown perfection, Florentines are often coated on one side with chocolate, although this is optional. As if 🤣🤣🤣

The history of Florentines is somewhat murky, but they are generally believed to have originated in the Tuscan region of Italy, which is where Florence is located. They were likely developed as a way to make use of the region’s abundant produce of nuts and fruits. Over time, Florentines have become popular all over the world, and various countries have their own adaptations and variations.

What Chocolate to use with Florentines

If you’re looking to skip the tempering process, but still want a great chocolate finish for your Florentines, you have some options available in Australian supermarkets:

  1. Compound Chocolate: This type of chocolate has vegetable fat instead of cocoa butter, which means it melts smoothly and sets without tempering. Popular brands include Cadbury’s Melts and Nestle Plaistowe.
  2. Chocolate Chips: They’re formulated to hold their shape during baking, so they also work well for coating. They won’t have the snap of tempered chocolate, but they’re convenient.

I used couveture chocolate on my Florentines but you don’t have to, you can use compound if you don’t want to get into the whole tempering thing. To melt compound chocolate in your Thermomix, you can set the machine to a temperature of 50°C. Generally, the process involves selecting a time duration, typically around 5 minutes, and setting the speed to 1 or 2. Here’s a quick guide for you:

  1. Make sure the mixing bowl is thoroughly dry.
  2. Add the compound chocolate to the Thermomix bowl.
  3. Set the temperature to 50°C.
  4. Set the time to 5 minutes.
  5. Choose a speed setting of 1 or 2.
  6. Start the Thermomix and let it do its magic!

Remember, the most crucial part is ensuring your mixing bowl is dry to avoid any water coming into contact with the chocolate, or your chocolate will seize.

Why I will never make florentines on the stove top again

As a pastry chef, one typically spends a lot of time standing over pots, bain marie, or mixers, whisking ingredients together. However, owning a Thermomix can change that. Despite what many people believe, you can follow a partial recipe from start to finish in your TM6. You can make whatever you like if you can find a guided recipe that covers even just part of the process you need. This is why I love my Thermomix – it allows me to produce more in less time, and with greater accuracy. Brilliant.

Frequently Asked Questions

What is Sugar Stages Mode in Thermomix?

Sugar Stages Mode is a specific setting in the Thermomix TM6 that allows you to heat sugar to different stages for candy making, or caramel, and other recipes that require precise temperature control. The blades also pause at cruicial stages so your mix won’t crystalise and set in your bowl.

How do I access Sugar Stages Mode in my Thermomix?

To access Sugar Stages Mode, navigate to any guided recipe that has the required sugar stage with similar amounts of ingredient, in this case the one titled “Caramel Toffies” and begin from step 3. Just follow the on-screen instructions.

Can I substitute the cherries and sultanas?

Yes, you can use other dried or candied fruits like apricots or cranberries. Just make sure to maintain the same total weight for the best results.

How do I know when the caramel is ready?

For this recipe, the caramel will be ready in 15 minutes using “Sugar Stages Mode”. It will have a thick, syrupy consistency, ideal for binding the fruits and nuts. Afterward, we will bake it at a higher temperature for a longer time, resulting in golden brown nuts.

What type of chocolate is best for coating?

You can use dark, milk, or white chocolate based on your preference. Just make sure to use at least 200g to cover the entire tray.

Can I make this recipe without a Thermomix?

Yes, you can make it on a stovetop, but you’ll need a candy thermometer to monitor the sugar stages.

How long do these Florentines keep?

Stored in an airtight container, the Florentines will keep for up to two weeks.

stack of florentines showing the base of one

Florentines In the Thermomix

5 from 4 votes

5 stars tells us you love the recipe

becs-table.com.au
Sweet, sticky, Florentines with a luscious coating of dark chocoalte on the back. What more could you want?
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Difficulty Easy
Course Biscuits, Christmas Fare, Cookies Biscuits
Cuisine Italian
Servings 24
Method Thermomix

Ingredients
  

  • 130 g cherries glace: I cut mine in half
  • 80 g sultanas
  • 200 g flaked almonds
  • 130 g cream
  • 80 g honey
  • 80 g butter
  • 200 g sugar
  • If you’d like to add chocolate to the back of your Florentines you’ll need at least 200gm to cover this size tray.

Instructions
 

  • Preheat your oven to 180°C fan . Line a short sided baking tray. (Note: I used a USA jelly roll baking pan for this. Size 36.2cm x 23.8cm x 2.5cm .14.25 x 9.375 x 1 inches )
  • In the TM bowl, weigh the cream, honey, butter, and sugar.
  • On your TM6, access the guided recipe titled "Caramel Toffies" and begin from step 3, which focuses on the sugar stages.
  • Set a timer for 10 minutes.
  • During this time, weigh out the cherries, sultanas, and flaked almonds, placing them onto your prepared baking tray.
  • Once the 10-minute timer goes off, reset the timer for another 5 minutes because we want to stop the “Sugar Stages” at 15 minutes. But for now place the baking tray with the dried fruit and almonds into the oven to warm for about 3-4 minutes.
  • After a total of 15 minutes, the caramel in the Thermomix will be ready. Stop the Thermomix by pressing the selector knob.
  • Remove the tray with warmed fruits and nuts from the oven.
  • Pour the hot caramel from the TM jug over the warmed fruit and nuts mixture. Use a fork or spatula to ensure the caramel coats all the ingredients evenly.
  • Place the tray back into the oven and bake for 8-10 minutes or until the mixture is deep golden brown and the caramel is bubbling throughout the pan. *see notes
  • Carefully remove the tray from the oven. Let it cool completely.
  • Once cooled, cut the caramelised mixture and coat in chocolate as desired.
  • Allow the chocolate to set then cut into the desired portion sizes.

Video

YouTube video

Notes

When you select the “Caramel Toffies” recipe, the Sugar Stages will be programmed for 25 minutes. You must allow it to run for 15 minutes without interruption. It is essential not to halt the process before the 15 minutes are up, as the Thermomix will cease the operation, and you will not be able to resume it under this sugar work setting. Our Thermomix is clever and won’t allow you to continue if the weight is now different from the base recipe.
It will only turn to toffee if you bake the Florentine long enough.  Ensure you’ve got the whole mix bubbling in the tray and the colour is deep golden brown.   Be very careful when removing your tray. It is very hot; if you’re not confident removing it, turn off the oven, open the door, and allow it to cool for a time before removing it. 
Water boils at 100°C but sugar is a whole lot hotter and it’s sticky.  Be careful. 

39 Comments

  1. I had very dark almost black “stuff” at the bottom and had to be careful pouring out the caramel

      1. Most came off with pre wash then non scratch scouring pad took off rest, but my florentines haven’t hardened. Hubby says they taste good ( even without chocolate) 😋. Will just have to try again 😊

        1. Hi Joanne! You’ve got it spot on with making caramel toffee—that’s exactly how it’s done, it will be very dark in the bottom of your bowl, it does the same thing in a pan on the stove. Regarding your florentines turning hard, have you had a chance to check out my tips? It’s crucial to bake them until the entire tray is a deep golden brown. If they come out too pale, the sugar hasn’t reached the proper setting stage, and unfortunately, putting them back in the oven now won’t work. The fruit and nuts might burn before the sugar can get to where it needs to be. Next time, just make sure to bake them long enough. Compare the color of yours to mine and see the difference!

          1. Was quite golden but will get an oven thermometer when l go to Warrnambool Wednesday to check oven(it’s new) and maybe take it a bit further thanks

    1. What do you mean by caught on the bottom Joanne, you will always have caramalisation on the base but if you wash with vinegar and use the pre clean mode caramalisation it will sort it.

      1. As l was pouring out the caramel there was very dark almost black “stuff” so could not scrape the bottom and was careful not to get it on the fruit etc as l assume it would be bitter/ burnt

  2. 5 stars
    Well I made these this evening and they are simply scrumptious and I will definitely make lots more for extra Christmas gift. Many thanks Bec.

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